Celebrating Pesach, a.k.a. Passover, is an ancient tradition filled with meaning and symbolism for the Jewish community, especially those living in the Diaspora. The symbolic meal, called the Seder, which is steeped in traditions, rituals and, of course, a bountiful feast, holds space for family members across generations to reflect upon the journey of the ancient Israelites’ exodus from slavery in Egypt. Central to this story is that before their hasty escape across the arid desert, there wasn't time for breads to rise and thus during the week-long celebration of Pesach, leavened breads or cakes, grains and pulses, are banished from the pantry and we welcome in matzah – a thin, traditional flatbread or cracker to commemorate the journey, and symbolically sustain ourselves just as our ancestors did on their trek to freedom.

With that in mind, creating a delicious, memorable and appropriate menu for the Pesach Seder can often feel challenging and restrictive for passionate cooks and foodies. In South Africa, Pesach arrives as the seasons begin to change and, with that, a beautiful array of autumnal produce pops up on our shelves. In my opinion, this offers another cause for celebration!

1: Kosher potato bake for Passover

During Passover, when we collectively give up leavened breads, grains and pulses, in comes the humble potato to save the day – actually the whole week! A common setback of the adored potato bake is that everyone knows that the golden, crunchy top is often swooped up by the first to serve, but not in this recipe. Arranging the potato slices in an upright fashion allows each humble slice the chance to caramelise beautifully in the oven, while the bottom of the bake becomes unctuous and delicately creamy. A perfectly warming, cosy and crowd-pleasing side to serve as the seasons change. This is a simple yet elegant recipe that deserves to shine in its simplicity!

Kosher potato bake for Passover recipe 

2. Seder plate in a salad (Green salad with fresh horseradish dressing)

It’s customary to have elements of this salad upon your Seder plate, but it’s rather uncommon to find a recipe that combines them all for reasons beyond their symbolism. We go out of our way to procure fresh horseradish for the occasion but have no way of elevating its status from the symbolic to the gastronomic. Until now. This crisp, punchy, bright salad would accompany any main meal beautifully while keeping waste in mind, which is an added bonus. Baby gem lettuce, horseradish and walnuts – all of which are icons of the Seder plate – find a home together in this salad. It’s fab in its own right beyond the Passover meal. It would be glorious alongside perfectly cooked steak and frites, or to cut through the richness of slow-cooked lamb shanks, brisket, oxtail or shortribs. Post Pesach, when vinegars are welcomed back into the pantry, swap the lemon juice for sherry or white wine vinegar in the dressing for a more classic, French bistro flavour profile.

Seder plate in a salad recipe

3. Creamy cauliflower soup with matzah croutons

When you think of Passover, chicken soup with matzah balls should come to mind, but this soup recipe will have your guests delighting in something new. The sweet, natural creaminess of the cauliflower is punctuated by the peppery brightness of the watercress pesto. For those who feel daunted by the labour of love that is making matzoh balls, these matzah garlic croutons add texture to the dish without getting your hands dirty, literally.

Creamy cauliflower soup with matzah croutons recipe

4. Citrus salmon with dill gremolata

There seems to be something so intimidating about preparing fish, but this method is truly foolproof. Salmon feels celebratory and can be served family style in the manner of Passover dining. As the citrus season greets us here in SA, there’s no better way to celebrate our local produce than this! The salmon almost poaches in the oven with lemons, blood oranges and limes in an olive oil bath, which is rich yet bright at the same time, while the fennel bulb salad and dill gremolata add an herbaceous element that’s refreshing and full of texture. All the ingredients are intended to be eaten and if you haven’t tried jammy, cooked whole citrus – you’re missing out. Paired with a simple potato gratin, this is the perfect showstopper duo for your Passover menu.

Citrus salmon with dill gremolata recipe

5. Lemon posset with matzah brittle

Desserts are often overlooked at Passover or overcomplicated due to the dietary restrictions followed over the holiday. As a purist at heart, I can’t wrap my head around trying to make a cake using matzoh meal. I’d just rather not. I can live without reinventing the wheel for a week. And to be honest, at the end of a long, bountiful meal, nothing quite hits the spot like something light and fresh like a posset. The beauty of these little creams is that they look impressive and can be made well ahead of time. Where shortbread would do well alongside for dipping and general delight, in comes Passover’s more recent invention: matzah brittle. Alarmingly good and hard to stop eating, I suggest making a large batch to serve with your possets or to take to someone as a Passover-friendly gift that will certainly be welcomed.

Lemon posset with matzah brittle recipe